Butternut Squash Soup with Apple

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For an exquisite flair, garnish each individual serving with a diced apple.

Difficulty: Easy

Hands-on: 10 minutesTotal: 45 minutes

Serves: 4

Ingredients

  • 1 shallot
  • 1 clove garlic
  • ¼ cup water
  • 3 cups cored, peeled, and cubed butternut squash
  • 3 cups reduced-sodium, fat-free chicken broth
  • 1 small apple
  • ¾ cup apple cider
  • ¼ cup plain nonfat yogurt

Directions

  • Mince the shallot and garlic. Pour the water into a soup pot, and cook them until soft, about 2 minutes. Add the squash and the broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
  • Core the apple and cut it in half. Dice one half and thinly slice the other.
  • In a blender or food processor, blend the squash mixture. Add the diced apple, cider, and yogurt and continue blending. Put the soup back into the pot and reheat on low.

Recipe Information

Serves: 4

Ingredients

  • 1 shallot
  • 1 clove garlic
  • ¼ cup water
  • 3 cups cored, peeled, and cubed butternut squash
  • 3 cups reduced-sodium, fat-free chicken broth
  • 1 small apple
  • ¾ cup apple cider
  • ¼ cup plain nonfat yogurt

Directions

  • Mince the shallot and garlic. Pour the water into a soup pot, and cook them until soft, about 2 minutes. Add the squash and the broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
  • Core the apple and cut it in half. Dice one half and thinly slice the other.
  • In a blender or food processor, blend the squash mixture. Add the diced apple, cider, and yogurt and continue blending. Put the soup back into the pot and reheat on low.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium450mg
Total Carbohydrate25g
Dietary Fiber3g
Sugars12g
Protein4g